Rachel's Cranberry Chicken Salad

Rachel's Cranberry Chicken Salad

95
Rachel 3

"This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!"

Ingredients

15 m {{adjustedServings}} servings 384 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Footnotes

  • Cook's Note
  • Use 1 tablespoon fresh chopped dill instead of the dried dill.
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Reviews

95
  1. 112 Ratings

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Fruity and Fabulous! This is a great chicken salad and a great way to use up some leftover grilled chicken that I hand on hand. I LOVE dried cranberries so this chicken salad was right up my all...

Made this today, it was DELICIOUS. I used red onion instead on green. I will definitely make this again!

This was great but I did change a lot, I didn't use apples or lemon juice, I used walnuts, bacon, celery, and no onion. I served it on a good bread and it was wonderful, perfect for summer. Lo...